These cranberry roasted sweet potatoes and Brussels sprouts bring bright color, tender vegetables, and a little sweetness to the Thanksgiving table. I love how easily they roast on a sheet pan, leaving me more time to enjoy the rest of the meal.
Why You’ll Love This Side Dish
Sweet potatoes turn tender and lightly caramelized while Brussels sprouts develop crisp, browned edges. Dried cranberries add a pleasantly tart bite, and pecans bring a lovely crunch. It’s a festive side that feels special but takes only a few minutes of hands-on prep.
This Side Dish Ingredients & Substitutions
- 2 pounds sweet potatoes, peeled if desired and cut into ¾-inch cubes
- 1½ pounds Brussels sprouts, trimmed and halved
- 2½ tablespoons olive oil
- 1½ tablespoons pure maple syrup
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ¾ cup dried cranberries
- ½ cup chopped pecans, optional
- 1 teaspoon balsamic vinegar, optional, for serving
Use chopped walnuts in place of pecans, or leave out the nuts for a nut-free dish. You can swap dried thyme for 1 teaspoon of fresh thyme leaves. For a less sweet result, reduce the maple syrup to 1 tablespoon.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup. If your pan is crowded, prepare a second sheet so the vegetables have room to brown.
2. Season the vegetables
Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with salt, pepper, and thyme. Toss until everything is evenly coated.
3. Roast until tender
Spread the vegetables in a single layer, placing the Brussels sprouts cut-side down where possible. Roast for 25 to 35 minutes, stirring once halfway through, until the sweet potatoes are fork-tender and the sprouts are browned at the edges.
4. Add cranberries and pecans
Stir in the dried cranberries and pecans during the final 5 minutes of roasting, or scatter them over the hot vegetables just after they come out of the oven. Taste and adjust the seasoning. Add a small splash of balsamic vinegar if you like a tangy finish, then serve warm.
Tips for Success
- Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.
- Give the vegetables space on the pan. Crowding can make them steam instead of roast.
- Keep the Brussels sprouts cut-side down for better browning.
- Add the cranberries near the end so they stay pleasantly chewy and don’t scorch.
- Check early if your pieces are on the small side, since oven temperatures and pan sizes vary.
Variations of This Side Dish
For a savory twist, add ½ teaspoon smoked paprika with the thyme. Toss in thinly sliced red onion before roasting for extra color and sweetness. You can also finish the vegetables with crumbled feta or a handful of fresh parsley just before serving.
Serving Suggestions: What to Pair with This Side Dish
This colorful side fits right in beside roast turkey, chicken, or a hearty lentil loaf. I like to serve it with mashed potatoes and a crisp green salad for a balanced holiday plate. It also makes a welcome addition to a fall grain bowl with farro or quinoa.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F for about 10 minutes, or warm in a skillet over medium heat until hot. The microwave works too, though the vegetables will be softer. For best texture, add fresh pecans after reheating.
Memories Made Around the Table
I always enjoy the moment a pan of these vegetables lands on the Thanksgiving table. The jewel-like cranberries and toasted edges make the whole dish feel inviting, and it’s one of those sides that encourages everyone to take just one more spoonful. I like to set it out while it’s still warm, with a little extra thyme scattered on top.
FAQs
Can I prepare this side dish ahead of time?
Yes. Trim and halve the Brussels sprouts, cube the sweet potatoes, and refrigerate them separately in airtight containers up to a day ahead. Toss with the oil and seasonings just before roasting for the best browning.
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are much more tart. Add about 1 cup during the last 10 minutes of roasting and expect a brighter, less sweet flavor.
How do I know when the vegetables are done?
The sweet potatoes should be easy to pierce with a fork, and the Brussels sprouts should be browned at the edges. If needed, roast for a few extra minutes.
Can I make this recipe without nuts?
Absolutely. Simply leave out the pecans. The roasted vegetables and cranberries still offer a satisfying mix of textures and flavors.
Final Thoughts
With tender sweet potatoes, caramelized Brussels sprouts, tart cranberries, and crunchy pecans, this easy sheet-pan side brings plenty of color and flavor to a holiday meal. Make it your own with the swaps and finishing touches you enjoy most.
Cranberry Roasted Veggies
Equipment
- 1 Large rimmed baking sheet
- 1 Large bowl
Ingredients
- 2 lb sweet potatoes peeled if desired and cut into ¾-inch cubes
- 1.5 lb Brussels sprouts trimmed and halved
- 2.5 tbsp olive oil
- 1.5 tbsp pure maple syrup
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp dried thyme
- 0.75 cup dried cranberries
- 0.5 cup pecans chopped, optional
- 1 tsp balsamic vinegar optional, for serving
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. If the pan is crowded, prepare a second sheet so the vegetables have room to brown.
- Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with salt, pepper, and thyme. Toss until evenly coated.
- Spread the vegetables in a single layer, placing the Brussels sprouts cut-side down where possible. Roast for 25 to 35 minutes, stirring once halfway through, until the sweet potatoes are fork-tender and the sprouts are browned at the edges.
- Stir in the dried cranberries and pecans during the final 5 minutes of roasting, or scatter them over the hot vegetables just after they come out of the oven. Taste and adjust the seasoning. Add a small splash of balsamic vinegar if desired, then serve warm.